Quick Braised Winter Vegetables

Name: Quick Braised Winter Vegetables
Prep time: 10 s
Cook time: 10 s
Total time: 20 s
Yield: 4
Ingredients: 1 tablespoon olive oil; 1/2 pound butternut squash (about 1/2 medium)cut into spears; 4 to 5 (about 14 ounces) cremini or white button mushroomscut into quarters; 3 medium carrotscut at a diagonal; Salt and ground black pepper to taste; 1 cup water; 2 MAGGI Vegetable Flavor Bouillon Cubescrushed; 1 ounce chopped toasted almonds; 3 to 4 sprigs of basil leaves

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Level

Easy

Prep

10 min

Cook

10 min

Servings

Makes 4 servings

Satisfying vegetable centric main course, where tender sweet butternut squash, carrots and mushrooms are braised with Maggi vegetable bouillon. Garnish with crunchy almonds and basil to bring all the flavors together.

Ingredients

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1 tablespoon olive oil
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1/2 pound butternut squash (about 1/2 medium), cut into spears
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4 to 5 (about 14 ounces) cremini or white button mushrooms, cut into quarters
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3 medium carrots, cut at a diagonal
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Salt and ground black pepper to taste
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1 cup water
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2 MAGGI Vegetable Flavor Bouillon Cubes, crushed
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1 ounce chopped toasted almonds
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3 to 4 sprigs of basil leaves

The Secret Ingredient

Package of Vegetable Bouillon with assorted chopped vegetables in a bowl on a yellow and green background.

Vegetable Bouillon 20 Maggi Cubes

Make It

Step 1

Heat the oil in skillet and lay the vegetables flat in skillet. Add salt and pepper to taste. Sear until golden, about 2 minutes per side. Measure water into a liquid measuring cup and dissolve the bouillon by whisking. Pour over vegetables, cover and cook over medium heat until tender, 6 to 8 minutes. Serve garnished with almonds and basil.